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Diving for your own lobster and tucking into it freshly cooked minutes later may sound too good to be true, but for Richard Vernon that was once a way of life. He's swapped Belize for Bristol to help build the new look city centre.

Although Richard is using his carpentry skills in the UK, he's a trained nutritionist.

Carpenter-come-chef Richard Vernon

That said, he recommends serving this traditional Belizean dish with either chips, rice or salad.

Lobster is such a staple in Belize, they recognise it with its own week-long festival every year.

It's quick and nutritious, and won't fail to impress.

Lobster in Black Bean Sauce:

1 cup of black bean sauce

1 lobster - boiled for 6 minutes, chopped into half inch chunks.

1 stem of lemon grass, chopped or shredded

2 tablespoons of oyster sauce

1 onion, finely chopped

1 large green pepper, finely shredded

1 clove of garlic, finely chopped

3 tablespoons of fresh Coriander, finely shredded

Method:

Stir fry the vegetables, garlic and lemon grass in some of the hot oil until the onion is tender.

Add the lobster chunks and heat through.

Pour in the black been sauce, and shredded coriander, mixing continuously.